Kerry Lamb or Dingle Pies, are traditional for special occasions, notably Lammas Day, August 1, which marked the first day of harvest. There are numerous recipes for this famous pie and I created this with Irish ingredients in mind.
Tower House Kerry Lamb or Dingle Pie.
Makes 2 large plus 2 smaller pies.
I am using Kerrygold butter and eggs to keep the crust tender, flakey & sturdy.
240 grms flour.
Pinch of salt.
155 grms Kerrygold butter.
3- 5 tablespoons of ice cold water.
450 grms diced lamb, fat removed ( don’t throw away)
1 beef stock cube, with boiling water to make 350 mls of liquid.
1 carrot, peeled & finely diced.
2 sticks of celery, finely diced.
1/2 red onion, finely chopped.
Salt & pepper.
2 tablespoons flour.
2 tablespoons cider.
1 beaten egg for egg wash.
12 cherry tomatoes.
Good pinch of salt & sugar.
Dash of balsamic.
I served them with a side of sauté potatoes with onions, which are a favourite in our house😉